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Curried Turkey and Pineapple Salad
Curried Turkey and Pineapple Salad is a modern British recipe for a classic method of using up Christmas leftovers by making it into a curried salad with rice, bell peppers, pineapple and spring onions. The full recipe is presented here and I hope you enjoy this classic British version of: Curried Turkey and Pineapple Salad.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : CurrySpice RecipesFowl RecipesVegetable RecipesBritish Recipes
Currying leftover turkey is a traditional method of using-up the Christmas or Thanksgiving leftovers. This recipe takes that basic idea and gives it a new twist by making it into a lighter salad with the addition of pineapple and bell peppers.
Ingredients:
150ml mayonnaise
2 tsp curry powder
salt and freshly-ground black pepper, to taste
8 spring onions, sliced
225g tin of pineapple rings
1/2 tsp finely-grated lemon zest
1 green bell pepper, cored, de-seeded and chopped
1/2 red bell pepper, cored, de-seeded and chopped
350g cooked turkey meat, diced
75g long-grain rice, cooked
1 lettuce
sprigs of watercress and tomato wedges, to garnish
Method:
Brin a pan of lightly-salted water to a boil, add the bell pepper pieces and blanch for 2 minutes then drain.
Mix the mayonnaise with the curry powder, salt, black pepper and spring onions. Drain the pineapple then stir 2 tbsp of the tin juice to the mayonnaise mixture. Set 2 of the pineapple rings aside for garnish then chop the remainder finely.
Add the chopped pineapple pieces to the mayonnaise mixture then stir in the lemon zest and the blanched peppers. Mix thoroughly to combine then fold in the turkey meat and the cooked rice.
Form a bed of lettuce leaves on a large serving plate. Pile the curried turkey salad on top, garnish with sprigs of watercress and tomato wedges then serve.
